PREPARATION

1. Heat 2 teaspoons oil in a pan, add 1 teaspoon mustard seeds and stir for 1 - 2 minutes.
2. Add 1 teaspoon green chili, 1 teaspoon ginger garlic paste, 6 - 7 curry leaves and stir well.
3. Then, add 50 grams onions and fry till translucent or until it turns golden brown in color.
4. Add 1/4 teaspoon turmeric and stir well.
5. Now, add 2 tablespoons paneer and mix it well.
6. Cook for 5 - 7 minutes on medium heat.
7. Add 250 grams boiled mashed potatoes and mix it well.
8. Cook for 5 - 7 minutes on medium heat.
9. Add 1 teaspoon salt, 1 teaspoon red chili and mix it well.
10. Add 1 tablespoon coriander and mix it well.
11. Cook for another 3 - 5 minutes on medium heat.
12. Remove it from heat and keep aside.
13. In a blender, add 50 grams coconut, 1 tablespoon coriander, 1 tablespoon ginger, 2 garlic cloves, 1 tablespoon green chili, 1 tablespoon split bengal gram, 1 teaspoon salt, 15 milliliters lemon juice, 45 milliliters water and blend it into a puree. Keep aside.
14. Heat 2 teaspoons oil in a pan, add 1/2 teaspoon white lentils, 1 teaspoon mustard seeds and stir well.
15. Add 8 - 10 curry leaves, 1 dry red chili and stir for 1 - 2 minutes.
16. Remove it from heat and pour the tempering over the prepared chutney and mix it well.
17. In a blender, add 100 grams oats and blend it into a fine powder.
18. Transfer this into a mixing bowl, add 2 tablespoons rice flour, 50 grams semolina, 100 grams yogurt, 50 grams onions, 1 teaspoon green chili, 2 teaspoons coriander, 1 teaspoon salt, 200 milliliters water and mix it well.
19. Now, pour a ladle full of dosa batter and spread gently.
20. Cook on moderate heat for 2 - 3 minutes.
21. Add some oil on it and spread it evenly.
22. Add the prepared mixture on it.
23. Fold it gently.
24. Remove it from pan.
25. Serve with prepared chutney.